Vegetarian Rice Paper Rolls (Vietnamese Rolls)

8-10 rolls
20 min

We all love snacks, don’t we? But the best snacks which we love to eat are always the unhealthiest options. I, for example, could feast on an entire pack of Oreos in one go. Thanks to these healthier rice paper rolls (also called Vietnamese rolls), I can curb my sweet tooth cravings. These yummy rolls are simply filled with chopped cucumber, mango, and carrots, and are so refreshing and semi-sweet. You get a fantastic combo of sweet, hydrating, and crunchy. Serve these cold and you have an awesome summer dessert.

But it’s summertime and we most likely want to stay in shape for for our summer body goals. Here is a snack which is not only delicious and sweet, but perfectly healthy: rice paper rolls filled with veggies and fruit. I picked red mangoes, cucumber, and carrots because they are quite firm and easy to work with. Make sure the mangoes don’t get too ripe, otherwise you’ll have a squishy, messy fest on your hands.


Tip: The rolls get wetter over time so leftovers will become an inedible, soggy mess when refrigerated. Best to eat it in one sitting so only wrap what you can eat at a time. If you crave some more rolls, you can always make more!


Chop the ingredients as thinly as possible because don’t forget they’re going into a wrap/roll. You want the strips to be short and easy to tuck in. A length of your middle finger should do. Working with the rice paper is the trickier part. Rice paper is like cardboard when dry. But when placed in warm water, it softens up like jelly. You want the rice paper to be damp enough to be malleable, but if left too long in the water, it will become super slippery and difficult to work with.


Want something more savory instead? Check out my honey garlic shrimp Vietnamese rolls recipe.

Vegetarian Rice Paper Rolls (Vietnamese Rolls)

Recipe details

  • 8-10  rolls
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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Ingredients


  • 2 red mangoes, peeled and cut into thin strips
  • 1 English cucumber, cut into thin strips
  • 3-4 large carrots, cut into thin strips
  • 10 sheets rice paper

Instructions


Fill a large, round bowl halfway with warm water. If it turns cold change it with warmer water.
Dip rice paper into the warm water until you feel the edges soften up.
Place the damp rice paper on a board and fill it in the center with the mango, cucumber, and carrot strips. 
Roll like a burrito and repeat until ingredients are finished up.

Tips

  • Chop the ingredients as thinly as possible because don’t forget they’re going into a wrap/roll.
  • You want the rice paper to be damp enough to be malleable, but if left too long in the water, it will become super slippery and difficult to work with.
  • The rolls get wetter over time so leftovers will become an inedible, soggy mess when refrigerated. Best to eat it in one sitting so only wrap what you can eat at a time.

The Foody Bean
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